Small brinjal -- 1/2 kg
Red chilli powder -- 2 pinches
Turmeric powder -- 1/4 tsp
Salt -- to taste
Water -- to cook the brinjal
Oil -- 3 tbsp ( or as needed)
Coriander seeds -- 1 tsp
Channa dal -- 1 handful + 1 tbsp
Coconut,shredded -- 1 1/2 tbsp
Sesame seeds -- 1 tbsp
Peanuts -- 1/2 tbsp (optional)
Curry leaves -- a sprig
Hing -- a pinch
Salt -- to taste
Oil-- 1 tsp
- Heat the oil and fry the masala given one by one slowly over a medium low flame in the following order , red chillies,hing, coriander seeds ,channa dal, peanuts, sesame seeds,curry leaves ,coconut. The entire roasted masala should be golden brown in colour including the coconut.
- Cool off a bit and powder finely/semi coarsely (ur preference) with salt using the mixer/blender.
- In the mean time,clean the brinjal and remove the stem,I mean, the top portion. And cut the brinjals like in the picture. Do not cut all the way down. Just enough to make a slit an inch length.
- Add water to the pot, mere to cover all the brinjal and throw in the red chilli powder,turmeric powder and salt. Mix well and cook over medium flame until the brinjal are half cooked. Fish out the brinjals, spread on a plate and throw away the water. Let cool the brinjal for few minutes.
- Now stuff the powdered masala into the half cooked brinjal and line it properly.( Make sure u stuff more masala in each brinjal)
- Heat the oil and slowly place the stuffed brinjal (preferably in batches) in there and cook on a medium flame. Later,may be after 30 seconds,flip them to the other side and cook thoroughly. Repeat the same till u cover all the areas and is perfectly cooked.This might take 2 minutes for a batch (5 to 6 small brinjal /batch)
- Remove from the pan and place on a serving plate. Tastes good when served hot/warm.
- Goes great with rice/roti's.
- Always select small brinjal, probably a fresher one. Small one's taste great.
- My mom cooks this way rather than directly placing the raw brinjal in the hot oil and so did I. If u want the other way, U r welcome to do it.
- More / less stuffing is ur choice. I like mine to be overloaded..take a look @ my pics :)